Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
752
Calories
18g
Protein
2g
Fat
167g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups grated carrots
- one cup grated potato
- two cups flour
- two cups sugar
- one cup raisins
- one cup currants
- one cup suet
- one cup citron
- one teaspoon soda
- one teaspoon salt
- one-half rais- ins
Directions
1
Two cups grated carrots (raw), one cup grated potato (raw), two cups flour, two cups sugar, one cup raisins, one cup currants, one cup suet, one cup citron, orange and lemon peel, one teaspoon soda, one teaspoon salt. Chop carrots, potatoes, currants, peel and one-half rais- ins. Steam about five hours. Serve with lemon sauce.
2
Mrs. James Long.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive